The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

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dc.contributor.authorCvetković, Biljana
dc.contributor.authorPezo, Lato
dc.contributor.authorTasić, Tatjana
dc.contributor.authorŠarić, Ljubiša
dc.contributor.authorKevrešan, Žarko
dc.contributor.authorMastilović, Jasna
dc.date.accessioned2017-04-26T11:17:09Z
dc.date.available2017-04-26T11:17:09Z
dc.date.issued2015-02-01
dc.descriptionpeer-revieweden_US
dc.description.abstractWhite cabbage heads cultivar “Futoški” and hybrid “Bravo” were investigated during fermentation process, for 50 days, at different temperature regimes (16–18; 18–20; 20–22 °C) and salt concentrations 1, 1.5 and 2%. The quantity of biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonine, tyramine, spermidine and spermine), as well as microbiological profile (lactic acid bacteria, total number of microorganisms, yeasts and moulds and Enterobacteriaceae) have been determined during fermentation. The optimum processing conditions were determined by Response Surface Method, coupled with Fuzzy Synthetic Evaluation algorithm. The optimal process parameters, regarding low biogenic amines and polyamines content, for “Futoški” cabbage was: salt concentration of 2%, at 18 °C, and for hybrid “Bravo”: salt concentration of 1%, at 20 °C.en_US
dc.description.sponsorshipThese results are part of projects supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46001 and TR-31055 2011–2014.en_US
dc.identifier.citationB.Lj. Cvetković, L.L. Pezo, T. Tasić, Lj. Šarić, Ž. Kevrešan, J. Mastilović. The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile). Food Chemistry 168 (2015) 471–477. DOI: 10.1016/j.foodchem.2014.07.068en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/13
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relation.ispartofseries1;0009
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectfermented whole cabbage headsen_US
dc.subjectbiogenic amines and polyaminesen_US
dc.subjectmicrobiological profileen_US
dc.subjectresponse surface methodologyen_US
dc.titleThe optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)en_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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